Gluten Free Cinnamon Orange Walnut Cookies

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We had some comments asking if Holly’s Cinnamon Sugar Cookies recipe could be made into gluten-free cookies. Everybody here at Hodgson Mill immediately volunteered suggestions about the best way to do it, and we settled on a pretty simple, tasty solution.


  • 1/2 cup butter, softened
  • 3 Tbsp vegetable oil
  • 1 box Hodgson Mill Gluten Free Cookie Mix
  • 1 egg, large
  • 2 tsp vanilla
  • 2 Tbsp orange zest
  • 1/2 tsp cinnamon
  • 1 1/2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 cup walnuts, chopped


Preheat oven to 350˚F.

In a mixing bowl, cream together butter and shortening with a mixer until fluffy.

Add cookie mix and blend completely.

Add egg, vanilla, orange zest and cinnamon; beat until completely blended.

Drop rounded teaspoonfuls of dough onto a lightly greased (or parchment papered) baking sheet, about three inches apart.

Mix up cinnamon-sugar topping and sprinkle a pinch on each cookie. Flatten each cookie to ¼ inch thick using a glass dipped in topping mixture.

If adding walnuts, sprinkle a few on each cookie and press with glass again to push the nuts into the cookie.

Bake at 350˚F for 13-15 minutes or until the edges are lightly browned. (Mine took 13 minutes.)

Cool on rack or countertop. Keep in sealed container up to 1 week.

Makes 24 cookies Print this Recipe

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